Ingredients
4 Skinless boneless chicken breasts
2 Carrots
1 Bunch of spring onions
100g (4oz) Broccoli
100g (4oz) Baby sweetcorn
2.5cm (1 inch) piece of Root ginger
150ml (1/4 pint) Chicken stock
3 Tablespoons olive oil, for the sauce
1 Tablespoon soft dark brown sugar
1 Tablespoon corn flour
1 Tablespoon Soy sauce
Method
(1) Bring a Wok or pan of water to the boil. Cut the broccoli into florets. Blanch broccoli and sweetcorn in water for 2 mins, then drain well.
(2) Cut chicken into large pieces. Peel ginger and cut into thin matchsticks. Trim and diagonally slice the spring onions. Peel carrots and cut into matchsticks.
(3) Wipe the Wok with kitchen paper and heat oil until almost smoking. Add the chicken and stir-fry for 7-8 minutes, or until golden. Transfer to a plate and keep warm.
(4) Stir-fry the ginger, spring onions and carrots for 2 minutes. Stir in the broccoli and sweetcorn and cook for 1 minute. Whisk together the sauce ingredients until smooth and well blended. Add to the pan, along with the chicken. Bring to boil and simmer for further 2 minutes, or until heated through.
